Gingery Blueberry and Rhubarb Fool

• 24 ounces rhubarb 1 1/2 pounds, tough ends removed and cut into 6-inch lengths
• 1 pint blueberries
• 1 teaspoon ginger freshly grated
• 13 cup orange juice from 1 orange
• 1 cup sugar plus 2 tablespoons
• 2 cups heavy whipping cream chilled

1. Soak the rhubarb in 1 gallon cold water for 20 minutes.
2. Drain, pat dry with the paper towels, and slice rhubarb crosswise into the 1/2-inch thick slices.
3. Bring the ginger, orange juice, 3/4 cup sugar, and salt to a boil in a medium saucepan over medium high heat.
4. Add the rhubarb and return to a boil, then reduce heat to medium-low and simmer, and gently stirring in the blueberries, stirring only twice, until the rhubarb starts to break down and becomes tender, about 8 minutes.
5. Place the rhubarb to a bowl, let cool to room temperature, then cover with a plastic wrap and keep it refrigerated until cold, at least 1 hour or up to 1 day (24 hours)
6. Beat the cream ad remaining sugar in a bowl of standing mixer on low speed until the small bubbles form, 40 to 50 seconds.
7. Increase the speed to medium, keep beating, another 40 to 50 seconds or longer.
8. Increase the speed to high, keep beating until the cream is smooth, thick, and nearly doubled in bulk and soft peaks are formed, 25 to 35 seconds.
9. For assembling the fool:
10. Spoon about 4 tablespoons of the rhubarb and blueberry mixture into each of eight 8-ounce glasses, then spoon in a layer of about 4 tablespoons of the whipped cream.
11. Repeat, finishing with a dollop of cream on top, and serve.
12. Or it can be covered with a plastic wrap and refrigerated up to 5 hours.

rhubarb, blueberries, ginger freshly, orange juice from, sugar, heavy whipping cream

Taken from recipeland.com/recipe/v/gingery-blueberry-rhubarb-fool-52369 (may not work)